Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor

Takuji Imamura, Kiyoshi Toko, Shizuko Yanagisawa, Takashi Kume

Research output: Contribution to journalArticle

44 Citations (Scopus)

Abstract

The change in the taste of miso (soybean paste) in the course of the fermentation process has been studied using a multichannel taste sensor, which utilizes lipid membranes as a transducer of taste substances. It is found that the response potentials of membranes made of dioctyl phosphate and oleyl amine increase linearly with the number of days of fermentation of miso, while they show only a slight increase for ripe miso products. The amino-acid contents and titratable acidity also increase with length of fermentation; high correlations between the sensor output and these quantities are pointed out. Therefore, the fermentation of miso can be easily monitored using the taste sensor.

Original languageEnglish
Pages (from-to)179-185
Number of pages7
JournalSensors and Actuators, B: Chemical
Volume37
Issue number3
DOIs
Publication statusPublished - Jan 1 1996

Fingerprint

taste
soybeans
fermentation
Ointments
Fermentation
Monitoring
sensors
Sensors
membranes
Membrane Lipids
Acidity
acidity
Amines
amino acids
lipids
Amino acids
Transducers
amines
phosphates
transducers

All Science Journal Classification (ASJC) codes

  • Electronic, Optical and Magnetic Materials
  • Instrumentation
  • Condensed Matter Physics
  • Surfaces, Coatings and Films
  • Metals and Alloys
  • Electrical and Electronic Engineering
  • Materials Chemistry

Cite this

Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor. / Imamura, Takuji; Toko, Kiyoshi; Yanagisawa, Shizuko; Kume, Takashi.

In: Sensors and Actuators, B: Chemical, Vol. 37, No. 3, 01.01.1996, p. 179-185.

Research output: Contribution to journalArticle

Imamura, Takuji ; Toko, Kiyoshi ; Yanagisawa, Shizuko ; Kume, Takashi. / Monitoring of fermentation process of miso (soybean paste) using multichannel taste sensor. In: Sensors and Actuators, B: Chemical. 1996 ; Vol. 37, No. 3. pp. 179-185.
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